NORMA WRENN
1 tsp vegetable oil
2 tsp garlic, crushed
1 cup onion, chopped
12 oz ground beef
1/2 cup beef or chicken stock
1 2/3 cup prepared tomato sauce
8 oz small shell pasta
1 tbsp margarine or butter
2 1/2 tbsp all-purpose flour
1 1/4 cup beef or chicken stock
1 1/4 cup 2% milk
1/2 cup shredded cheddar cheese
2 tbsp grated parmesan cheese
Directions
Tips: This is an excellent casserole for children and teenagers.
Adults love it too! Substitute ground chicken or veal for beef. It's
great to reheat.
Make ahead: Prepare up to a day ahead but do not bake until ready to
eat.
In large nonstick skillet, heat oil; saute garlic and onions for 4
minutes. Add beef and saute until no longer pink, approximately 4
minutes. Add stock and tomato sauce; simmer on low heat for 12
minutes or until thickened, stirring occasionally. Set aside.
Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in baking dish.
In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly. Add stock and milk; simmer on medium
heat until slightly thickened, approximately 5 minutes. Add Cheddar
cheese and Parmesan cheese.
Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over
top. Cover and bake for 15 minutes or until hot. Let rest for 10
minutes before serving.
Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g;
carbo 34g; sodium 513g; cholesterol 38mg; fiber 2g.
Source: Good Taste: Premier Issue
Servings: 8 servings
Beef Casserole With Creamy Cheese Pasta Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Cheese; Italian; Main Dish
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, in fact as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, generally, these early records were just primitive pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Additionally, he describes how the Roman chefs were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a torrent in recipe publications, most of which are now in private libraries. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Beef Casserole With Creamy Cheese Pasta recipe.
